DUCK BREAST SALAD WITH BERRY VINAIGRETTE | SA Garden and Home
Last updated on 10 October 2018

This summery recipe from Tasty WasteNOTS, by Sally-Ann Creed and Jason Whitehead, R320, (Human & Rousseau) is made using melt-in-your-mouth duck breasts, blueberries, mushrooms and other delicious goodies

INGREDIENTS

  • 2 duck breast fillets
  • Salt and pepper
  • 120g wild mushrooms
  • 70g blueberries
  • 45ml organic balsamic vinegar
  • 15ml unheated raw honey
  • 80ml extra virgin olive oil
  • 1 large ripe avocado
  • Juice of ½ lemon
  • 1 packet (150g) lamb’s lettuce
  • 125ml lightly crushed macadamia nuts
  • 2 red spring onions, finely sliced

METHOD

  1. Score the duck fat: place the duck breast horizontally in front of you, fat side up, take a very sharp paring knife and make insertions vertically from top to bottom, as many as you can, being careful not to cut the meat right through.
  2. Season well with salt and pepper.
  3. Add the duck breasts, fat side down, without any oil or butter to a very hot pan. It should make a sizzling sound – if it doesn’t, the pan isn’t hot enough.
  4. As soon as the duck breast is in the pan turn down the heat to medium and allow the fat to render. Once the fat starts rendering, decant it into a bowl – this will need to be done two or three times before the fat is completely rendered. (Keep an eye not to burn the fat).
  5. Add the mushrooms to the side of the pan to cook in some of the rendered fat.
  6. When the fat sides of the breasts are brown and crispy, turn them over and fry for a further 2 minutes before removing and placing on a plate.
  7. Cover with foil and allow to rest for at least five minutes, then cut into thin slices.
  8. Also remove the mushrooms and set aside.
  9. Add the blueberries and balsamic vinegar to deglaze the pan, and fry for no more than 1 minute.
  10. Then add the blueberries and vinegar to a blender and allow to cool slightly, before adding the honey and olive oil, as well as the rendered duck fat, and blend until smooth.
  11. Pass through a sieve and check for seasoning.
  12. Slice the avocado and brush with lemon juice.
  13. Assemble all the salad ingredients in a bowl, toss and drizzle with some of the vinaigrette.

Serves 4 people

 

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